Middle Eastern · Breakfast
Shakshuka
Eggs poached in spiced tomato sauce. The whole thing cooks in one pan and lands on the table in half an hour.
Total
30 min
Servings
4
Level
Easy
Method
Recipe
Cook's notes
Covering the pan sets the whites without overcooking the tomato base.
Feta is excellent here if you want a salty finish.
Cook the base
Heat olive oil in a large skillet. Cook onion and bell pepper with a pinch of salt until softened.
Timer: 6 minAdd garlic, cumin, smoked paprika, and chili flakes. Cook until fragrant.
Timer: 1 min
Simmer the sauce
Add crushed tomatoes and simmer until thickened enough to hold little wells for the eggs.
Timer: 10 min
Key technique note
"Thicken the sauce before adding eggs or they will sink."
Poach the eggs
Make four wells in the sauce and crack in the eggs. Cover and cook until the whites are set and the yolks are still soft.
Timer: 5 minFinish with herbs and serve directly from the skillet.
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